Recipe: Chive Chicken

You’re smart, competent and willing to tackle something new no matter how daunting it seems: Those are introductory words from the publisher of “The Complete Idiot’s Guide to Meals in 30 Minutes or Less”. If you don’t dwell on the mixed message too long, you might appreciate the book’s recipes, which avoid advanced techniques, hard-to-find ingredients and multi-step processes. This recipe could easily be worked into a weeknight rotation when time or temperament calls for something simple yet saucy. With a little more effort, the sauce could be enhanced with one or more add-ins: sauteed mushrooms, toasted pine nuts, a little coarse-grain mustard, Spanish smoked paprika. To save time, start with thinly sliced, skinless chicken cutlets.

4. Lay each breast piece in the flour, turning to coat lightly on both sides and shaking off any excess. Transfer 2 of them to the skillet and cook for about 4 minutes or until lightly golden and browned on the edges. Turn over and cook until cooked through. Use tongs to transfer the breast halves to a plate; cover loosely with aluminum foil to keep warm. Repeat to cook the remaining chicken.

5. Meanwhile, dice the onion to yield 1 cup. Mince the garlic. Use kitchen scissors to snip the chives into small pieces. Chop the thyme.

6. Add the onion and garlic to the skillet, stirring to dislodge any browned bits left from cooking the chicken. Cook for 3 or 4 minutes, stirring until softened.

7. Increase the heat to high; add the broth, 1/2 teaspoon of the salt and the thyme. Cook, stirring, for 3 minutes, then reduce the heat to medium and stir in the sour cream and chives. Remove from the heat. Taste, and adjust the seasoning as needed.

8. Divide the chicken among individual plates. Pour the chive sauce over each portion. Serve right away.